Hostname: page-component-77c89778f8-m42fx Total loading time: 0 Render date: 2024-07-22T15:15:51.450Z Has data issue: false hasContentIssue false
  • English
  • Français

Sensory Influences on Salt, Sugar and Fat Intake

Published online by Cambridge University Press:  14 December 2007

R. Shepherd
R. Shepherd
Affiliation:
AFRC Institute of Food Research, Norwich Laboratory, Colney Lane, NorwichNR4 7UA
Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. As you have access to this content, a full PDF is available via the ‘Save PDF’ action button.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Research Article
Information
Nutrition Research Reviews , Volume 1 , Issue 1 , January 1988 , pp. 125 - 144
Copyright
Copyright © The Nutrition Society 1988

References

REFERENCES

Apte, J. K. (1980) The relationship between blood pressure levels, diet, weight perception, salt preference and psycho-social stress. Ph.D. Thesis, University of North Carolina.Google Scholar
Beauchamp, G. K. & Moran, M. (1982). Dietary experience and sweet taste preference in human infants. Appetite 3, 139–152.CrossRefGoogle ScholarPubMed
Bernard, R. A., Doty, R. L., Engelman, K. & Weiss, R. A. (1980). Taste and salt intake in human hypertension. In Biological and Behavioral Aspects of Salt Intake, pp. 397–409 [Kare, M. R., Fregly, M. J. and Bernard, R. A., editors]. New York: Academic Press.CrossRefGoogle Scholar
Bertino, M., Beauchamp, G. K. & Engelman, K. (1982). Long-term reduction in dietary sodium alters the taste of salt. American Journal of Clinical Nutririon 36, 1134–1144.Google ScholarPubMed
Bertino, M., Beauchamp, G. K. & Engelman, K. (1986). Increasing dietary salt alters salt taste preference. Physiology and Behavior 38, 203–213.CrossRefGoogle ScholarPubMed
Bertino, M., Beauchamp, G. K., Riskey, D. R. & Engelman, K. (1981). Taste perception in three individuals on a low-sodium diet. Appetite 2, 67–73.CrossRefGoogle ScholarPubMed
Bertino, M. & Chan, M. M. (1986). Taste perception and diet in individuals with Chinese and European backgrounds. Chemical Senses 11, 229–241.CrossRefGoogle Scholar
Bisht, D. B., Krishnamurthy, M. & Rangaswamy, R. (1971). Studies on threshold of taste for salt with special reference to hypertension. Indian Heart Journal 23, 137–140.Google ScholarPubMed
Blais, C. A., Pangborn, R. M., Borhani, N. O., Ferrell, M. F., Prineas, R. J. & Laing, B. (1986). Effect of dietary restriction on taste responses to sodium chloride: a longitudinal study. American Journal of Clinical Nutrition 44, 232–243.CrossRefGoogle ScholarPubMed
Blundell, J. E., Rogers, P. J. & Hills, A. J. (1987). Evaluating the satiating power of foods: implications for acceptance and consumption. In Food Acceptance and Nutrition, pp. 205–219. [Solms, J., Booth, D. A., Pangborn, R. M. and Raunhardt, O., editors]. London: Academic Press.Google Scholar
Booth, D. A., Lee, M. & McAleavey, C. (1976). Acquired sensory control of satiation in man. British Journal of Psychology 67, 137–147.CrossRefGoogle ScholarPubMed
Booth, D. A., Mather, P. & Fuller, J. (1982). Starch content of ordinary foods associatively conditions human appetite and satiation, indexed by intake and eating pleasantness of starch-paired flavours. Appetite 3, 163.CrossRefGoogle ScholarPubMed
Booth, D. A. & Shepherd, R. (1988). Sensory influences and food acceptance. BNF Nutrition Bulletin 13, 39–54.CrossRefGoogle Scholar
Brown, J. J., Lever, A. F., Robertson, J. I. S., Semple, P. F., Bing, R. F., Heagerty, A. M., Swales, J. D., Thurston, H., Ledingham, J. G. G., Laragh, J. H., Hansson, L., Nicholls, M. G. & Espiner, A. E. (1984). Salt and hypertension (comments on NACNE). Lancet ii, 456.CrossRefGoogle Scholar
Brown, R. O., Pharm, D., Schlegel, K., Hall, N. H., Bernard, S. & Heizer, W. D. (1986). Taste preferences for nutritional supplements: comparison of cancer patients and healthy controls using a wine-tasting scale. Journal of Parenteral and Enteral Nutrition 10, 490–493.CrossRefGoogle ScholarPubMed
Cabanac, M. (1979). Sensory pleasure. Quarterly Review of Biology 54, 1–29.CrossRefGoogle ScholarPubMed
Cabanac, M. & Duclaux, R. (1970). Obesity: absence of satiety aversion to sucrose. Science 168, 496–497.CrossRefGoogle ScholarPubMed
Catalanotto, F. A., Dore-Duffy, P. & Donaldson, J. O. (1986). Taste and smell function in multiple sclerosis. In Clinical Measurement of Taste and Smell, pp. 519–528 [Meiselman, H. L. and Rivlin, R. S., editors]. New York: Macmillan.Google Scholar
Chan, M. M., Garey, J. G., Levine, B., McRae, J. E. & Terpenning, I. (1985). Moderate dietary reduction and salt taste perception of normotensive individuals with family history of hypertension. Nutrition Research 5, 1309–1319.CrossRefGoogle Scholar
Chauncey, H. H., Wallace, S. & Alman, J. E. (1980). Salivary chloride levels, taste thresholds for salt, and food ingestion. In Biological and Behavioral Aspects of Salt Intake, pp. 113–125 [Kare, M. R., Fregly, M. J. and Bernard, R. A., editors]. New York: Academic Press.CrossRefGoogle Scholar
Contreras, R. J. (1978). Salt taste and disease. American Journal of Clinical Nutrition 31, 1088–1097.CrossRefGoogle ScholarPubMed
Costanzo, R. M. & Becker, D. P. (1986). Smell and taste disorders in head injury and neurosurgery patients. In Clinical Measurement of Taste and Smell, pp. 565–578 [Meiselman, H. L. and Rivlin, R. S., editors]. New York: Macmillan.Google Scholar
Desor, J. A., Greene, L. S. & Maller, O. (1975). Preferences for sweet and salty in 9- to 15-year-old and adult humans. Science 190, 686–687.CrossRefGoogle ScholarPubMed
DeWys, W. D. (1977). Changes in taste sensation in cancer patients: correlation with caloric intake. In The Chemical Senses and Nutrition, pp. 381–391. [Kare, M. R. and Maller, O., editors]. New York: Academic Press.CrossRefGoogle Scholar
Doty, R. L. (1977). Food preference ratings of congenitally anosmic humans. In The Chemical Senses and Nutrition, pp. 315–325 [Kare, M. R. and Maller, O., editors]. New York: Academic Press.CrossRefGoogle Scholar
Drewnowski, A., Brunzell, J. D., Sande, K., Iverius, P. H. & Greenwood, M. R. C. (1985). Sweet tooth reconsidered: taste responsiveness in human obesity. Physiology and Behavior 35, 617–622.CrossRefGoogle ScholarPubMed
Drewnowski, A. & Greenwood, M. R. C. (1983). Cream and sugar: human preferences for high-fat foods. Physiology and Behavior 30, 629–633.CrossRefGoogle ScholarPubMed
Elmer, P. J., Grimm, R. H., Svendsen, K., Prineas, R. J. & Clearman, D. (1985). Sodium taste preference changes in response to low-sodium diet in hypertensives. American Heart Association Monograph 72, Suppl. III, 186.Google Scholar
Enns, M. P., Van Itallie, T. B. & Grinker, J. A. (1979). Contributions of age, sex, and degree of fatness on preferences and magnitude estimations for sucrose in humans. Physiology and Behavior 22, 999–1003.CrossRefGoogle ScholarPubMed
Fallis, N., Lasagna, L. & Tetreault, L. (1962). Gustatory thresholds in patients with hypertension. Nature 196, 74–75.CrossRefGoogle Scholar
Fantino, M. (1984). Role of sensory input in the control of food intake. Journal of the Autonomic Nervous System 10, 347–358.CrossRefGoogle ScholarPubMed
Farleigh, C. A., Shepherd, R. & Land, D. G. (1985). Measurement of sodium intake and its relationship to blood pressure and salivary sodium concentration. Nutrition Research 5, 815–826.CrossRefGoogle Scholar
Ferris, A. M., Schlitzer, J. L. & Schierberl, M. J. (1986). Nutrition and taste and smell deficits: a risk factor or an adjustment? In Clinical Measurement of Taste and Smell, pp. 264–278 [Meiselman, H. L. and Rivlin, R. S., editors]. New York: Macmillan.Google Scholar
Fishbein, M. & Ajzen, I. (1975). Belief, Attitude, Intention and Behavior: An Introduction to Theory and Research. Reading, MA: Addison–Wesley.Google Scholar
Frijters, J. E. R. & Rasmussen-Conrad, E. L. (1982). Sensory discrimination, intensity perception, and affective judgment of sucrose-sweetness in the overweight. Journal of General Psychology 107, 233–247.CrossRefGoogle ScholarPubMed
Galili, D. (1982). Disordered taste sensation in systemic diseases in man: a review. In Determination of Behaviour by Chemical Stimuli, pp. 219–232 [Steiner, J. E. and Ganchrow, J. R., editors]. London: IRL Press.Google Scholar
Gillum, R. F., Prineas, R. J., Anderson, P. & Kebede, J. (1981). Lack of response of salt taste threshold and preference to dietary sodium restriction in mild hypertension. American Heart Journal 102, 138.CrossRefGoogle ScholarPubMed
Greenfield, H., Maples, J. & Wills, R. B. H. (1983). Salting of food – a function of hole size and location of shakers. Nature 301, 331–332.CrossRefGoogle ScholarPubMed
Grinker, J. (1975). Obesity and taste: sensory and cognitive factors in food intake. In Obesity in Perspective, pp. 73–80 [Bray, G., editor]. Washington, DC: US Government Printing Office.Google Scholar
Grinker, J. (1977). Effects of metabolic state on taste parameters and intake: comparisons of human and animal obesity. In Taste and Development. The Genesis of Sweet Preference, pp. 309–329 [Weiffenbach, J. M., editor]. Bethesda, Maryland : National Institutes of Health.Google Scholar
Grinker, J., Hirsch, J. & Smith, D. V. (1972). Taste sensitivity and susceptibility to external influence in obese and normal weight subjects. Journal of Personality and Social Psychology 22, 320–325.CrossRefGoogle ScholarPubMed
Grinker, J. A., Price, J. M. & Greenwood, M. R. C. (1976). Studies in taste in childhood obesity. In Hunger: Basic Mechanisms and Clinical Implicafions, pp. 441–457 [Novin, D., Wyrwicka, W. and Bray, G. A., editors]. New York: Raven Press.Google Scholar
Guilford, J. P. (1954). Psychometric Methods. New York: McGraw-Hill.Google Scholar
Harris, G. & Booth, D. A. (1985). Sodium preference in food and previous dietary experience in 6-month-old infants. IRCS Medical Science 13, 1177–1178.Google Scholar
Henkin, R. I. (1974). Salt taste in patients with essential hypertension and with hypertension due to primary hyperaldosteronism. Journal of Chronic Diseases 27, 235–244.CrossRefGoogle ScholarPubMed
Henkin, R. I. (1980). Salt taste and salt preference in normal and hypertensive rats and humans. In Biological and Behavioral Aspects of Salt Intake, pp. 367–396 [Kare, M. R., Fregly, M. J. and Bernard, R. A., editors]. New York: Academic Press.CrossRefGoogle Scholar
Henkin, R. I. (1984). Zinc in taste function: a critical review. Biological and Trace Elements Research 6, 263–280.CrossRefGoogle ScholarPubMed
Henkin, R. I., Gill, J. R. & Bartter, F. C. (1963). Studies of taste thresholds in normal man and in patients with adrenal cortical insufficiency: the role of adrenal cortical steroids and of serum sodium concentration. Journal of Clinical Investigation 42, 727–735.CrossRefGoogle ScholarPubMed
Ishida, H., Takahashi, H., Suzuki, H., Hongo, T., Suzuki, T., Shidoji, Y. & Yoon, K. H. (1985). Interrelationship of some selected nutritional parameters relevant to taste for salt in a group of college-aged women. Journal of Nutritional Science and Vitaminology 31, 585–598.CrossRefGoogle Scholar
Johnson, W. G., Keane, T. M., Bonar, J. R. & Downey, C. (1979). Hedonic ratings of sucrose solutions: effects of body weight, weight loss and dietary restriction. Addictive Behaviors 4, 231–236.CrossRefGoogle ScholarPubMed
Krondl, M. & Lau, D. (1982). Social determinants in human food selection. In The Psychobiology of Human Food Selection, pp. 139–151 [Barker, L. M., editor]. Chichester: Ellis Horwood.Google Scholar
Lauer, R. M., Filer, L. J., Reiter, M. A. & Clarke, W. R. (1976). Blood pressure, salt preference, salt threshold, and relative weight. American Journal of Diseases of Children 130, 493–497.Google ScholarPubMed
McBride, R. L. (1983). A JND-scale/category-scale convergence in taste. Perception and Psychophysics 34, 77–83.CrossRefGoogle ScholarPubMed
McNutt, K. W., Powers, M. E. & Sloan, A. E. (1986). Food colors, flavors, and safety: a consumer viewpoint. Food Technology 40 (1), 72–78.Google Scholar
Malcolm, R., O'Neil, P. M., Hirsch, A. A., Currey, H. S. & Moskowitz, G. (1980). Taste hedonics and thresholds in obesity. International Journal of Obesity 4, 203–212.Google ScholarPubMed
Maller, O., Cardello, A., Sweeney, J. & Shapiro, D. (1982). Psychophysical and cognitive correlates of discretionary usage of table salt and sugar by humans. In Determination of Behaviour by Chemical Stimuli, pp. 205–218 [Steiner, J. E. and Ganchrow, J. R., editors]. London: IRL Press.Google Scholar
Marya, R. K., Sood, S., Sood, A. K. & Maini, B. K. (1985). Effects of hyponatraemia on taste threshold for salt in hypertensive subjects. Indian Heart Journal 37, 170–171.Google ScholarPubMed
Mattes, R. D. (1984). Salt taste and hypertension: a critical review of the literature. Journal of Chronic Diseases 37, 195–208.CrossRefGoogle ScholarPubMed
Mattes, R. D. (1985). Gustation as a determinant of ingestion: methodological issues. American Journal of Clinical Nutrition 41, 672–683.CrossRefGoogle ScholarPubMed
Mattes, R. D. (1986). Effects of health disorders and poor nutritional status on gustatory function. Journal of Sensory Studies 1, 275–290.CrossRefGoogle Scholar
Mattes, R. D. (1987). Assessing salt taste preference and its relationship with dietary sodium intake in humans. In Food Acceptance and Nutrition, pp. 129–142 [Solms, J., Booth, D. A., Pangborn, R. M. and Raunhardt, O., editors]. London: Academic Press.Google Scholar
Mattes, R. D., Heller, A. D. & Rivlin, R. S. (1986). Abnormalities in suprathreshold taste function in early hyperthyroidism in humans. In Clinical Measurement of Taste and Smell, pp. 467–486 [Meiselman, H. L. and Rivlin, R. S., editors]. New York: Macmillan.Google Scholar
Mattes, R. D., Kumanyika, S. K. & Halpern, B. P. (1983). Salt taste responsiveness and preference among normotensive, prehypertensive and hypertensive adults. Chemical Senses 8, 27–40.CrossRefGoogle Scholar
Mattes, R. D. & Mela, D. J. (1986). Relationships between and among selected measures of sweet-taste preference and dietary intake. Chemical Senses 11, 523–539.CrossRefGoogle Scholar
Mattes-Kulig, D. A. & Henkin, R. I. (1985). Energy and nutrient consumption of patients with dysgeusia. Journal of the American Dietetic Association 85, 822–826.CrossRefGoogle ScholarPubMed
Merzon, K. A., Logoveeva, T. N., Shchetinen, L. N. & Priklonskii, I. V. (1981). Excessive table salt consumption in arterial hypertension: habit or need. Kardiologiya 21, 96–97.Google ScholarPubMed
Midkiff, E. E. & Bernstein, I. L. (1985). Targets of learned food aversions in humans. Physiology and Behavior 34, 839.CrossRefGoogle ScholarPubMed
Mossman, K. L. & Henkin, R. I. (1978). Radiation-induced changes in taste acuity in cancer patients. International Journal of Radiation, Oncology and Biological Physics 4, 663–670.CrossRefGoogle ScholarPubMed
Odeigah, P. G. C. & Obieze, A. C. (1986). Differences in sodium chloride taste sensitivity in a rural and an urban population in Nigeria: implications for the incidence of hypertension. East African Medical Journal 63, 236–243.Google Scholar
Pangborn, R. M., Bos, K. E. O. & Stern, J. S. (1985). Dietary fat intake and taste responses to fat in milk by under-, normal, and overweight women. Appetite 6, 25–40.CrossRefGoogle ScholarPubMed
Pangborn, R. M. & Giovanni, M. E. (1984). Dietary intake of sweet foods and of dairy fats and resultant gustatory responses to sugar in lemonade and to fat in milk. Appetite 5, 317–327.CrossRefGoogle ScholarPubMed
Pangborn, R. M. & Pecore, S. D. (1982). Taste perception of sodium chloride in relation to dietary intake of salt. American Journal of Clinical Nutrition 35, 510–520.CrossRefGoogle ScholarPubMed
Pangborn, R. M. & Simone, M. (1958). Body size and sweetness preference. Journal of the American Dietetic Association 34, 924–928.CrossRefGoogle ScholarPubMed
Peryam, D. R. & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology 11, Suppl., 9–14.Google Scholar
Peryam, D. R., Polemis, B. W., Kamen, J. M., Eindhoven, J. & Pilgrim, F. J. (1960). Food Preferences of Men in the US Armed Forces. Chicago: Quartermaster Food and Container Institute.CrossRefGoogle Scholar
Pilgrim, F. J. (1957). The components of food acceptance and their measurement. American Journal of Clinical Nutrition 5, 171–175.CrossRefGoogle ScholarPubMed
Randall, E. & Sanjur, D. (1981). Food preferences – their conceptualization and relationship to consumption. Ecology of Food and Nutrition 11, 151–161.CrossRefGoogle Scholar
Richter, C. P. (1936). Increased salt appetite in adrenalectomized rats. American Journal of Physiology 115, 155–161.CrossRefGoogle Scholar
Richter, C. P. (1939). Salt taste thresholds of normal and adrenalectomized rats. Endocrinology 24, 367–371.CrossRefGoogle Scholar
Richter, C. P. (1956). Salt appetite in mammals: its dependence on instinct and metabolism. In L'Instinct dans le Comportement des Animaux et de L'Homme, pp. 577–629 [Autuori, M., editor]. Paris: Masson.Google Scholar
Rodin, J. (1975). Effects of obesity and set point on taste responsiveness and intake in humans. Journal of Comparative and Physiological Psychology 89, 1003–1009.CrossRefGoogle ScholarPubMed
Rodin, J., Moskowitz, H. R. & Bray, G. A. (1976). Relationship between obesity, weight loss and taste responsiveness. Physiology and Behavior 17, 391–397.CrossRefGoogle ScholarPubMed
Rolls, B. J., Rolls, E. T. & Rowe, E. A. (1982). The influence of variety on human food selection and intake. In The Psychobiology of human Food Selection, pp. 101–122 [Barker, L. M., editor]. Chichester: Ellis Horwood.Google Scholar
Rozin, P. (1982). Human food selection: the interaction of biology, culture, and individual experience. In The Psychobiology of Human Food Selection, pp. 225–254 [Barker, L. M., editor]. Chichester: Ellis Horwood.Google Scholar
Rozin, P. & Schiller, D. (1980). The nature and acquisition of a preference for chili pepper by humans. Motivation and Emotion 4, 77–101.CrossRefGoogle Scholar
Sanchez-Castillo, C. P., Warrender, S., Whitehead, T. & James, W. P. T. (1984). Epidemiological assessment of sodium sources in the diet by the use of the lithium-marker technique. Proceedings of the Nutrition Society 43, 153A.Google Scholar
Schafer, R. B. (1978). Factors affecting food behavior and the quality of husbands' and wives' diets. Journal of the American Dietetic Association 72, 138–143.CrossRefGoogle ScholarPubMed
Schechter, P. J., Horwitz, D. & Henkin, R. I. (1973). Sodium chloride preference in essential hypertension. Journal of the American Medical Association 225, 1311–1315.CrossRefGoogle ScholarPubMed
Schiffman, S. S. (1983 a). Taste and smell in disease. Part 1. New England Journal of Medicine 308, 1275–1279.Google Scholar
Schiffman, S. S. (1983 b). Taste and smell in disease. Part 2. New England Journal of Medicine 308, 1337–1343.Google Scholar
Schutz, H. G., Rucker, M. H. & Russell, G. F. (1975). Food and food-use classification systems. Food Technology 29, 50–64.Google Scholar
Settle, R. G. (1986). Diabetes mellitus and the chemical senses. In Clinical Measurement of Taste and Smell, pp. 487–513 [Meiselman, H. L. and Rivlin, R. S., editors]. New York: Macmillan.Google Scholar
Shepherd, R. (1985). Dietary salt intake. Nutrition and Food Science 96, 10–11.CrossRefGoogle Scholar
Shepherd, R. (1987). The effects of nutritional beliefs and values on food acceptance. In Food Acceptance and Nutrition, pp. 387–402 [Solms, J., Booth, D. A., Pangborn, R. M. and Raunhardt, O., editors]. London: Academic Press.Google Scholar
Shepherd, R. (1988). Consumer attitudes and food acceptance. In Food Acceptability [Thomson, D. M. H., editor]. London: Elsevier Applied Science. (In the Press.)Google Scholar
Shepherd, R. & Farleigh, C. A. (1986 a). Attitudes and personality related to salt intake. Appetite 7, 343–354.CrossRefGoogle ScholarPubMed
Shepherd, R. & Farleigh, C. A. (1986 b). Preferences, attitudes and personality as determinants of salt intake. Human Nutrition: Applied Nutrition 40A, 195–208.Google Scholar
Shepherd, R. & Farleigh, C. A. (1987). Salt intake assessment by questionnaire and urinary sodium excretion. Nutrition Research 7, 557–568.CrossRefGoogle Scholar
Shepherd, R., Farleigh, C. A. & Land, D. G. (1984 a). Preference and sensitivity to salt taste as determinants of salt-intake. Appetite 5, 187–197.CrossRefGoogle ScholarPubMed
Shepherd, R., Farleigh, C. A. & Land, D. G. (1984 b). The relationship between salt intake and preferences for different salt levels in soup. Appetite 5, 281–290.CrossRefGoogle ScholarPubMed
Shepherd, R., Farleigh, C. A. & Land, D. G. (1985). Estimation of salt intake by questionnaire. Appetite 6, 219–233.CrossRefGoogle ScholarPubMed
Shepherd, R., Farleigh, C. A. & Wharf, S. G. (1987). Preferences for salt in different foods and their relationship to availability of sodium. Human Nutrition: Food Sciences and Nutrition 41F, 173–181.Google Scholar
Simoons, F. J. (1982). Geography and genetics as factors in the psychobiology of human food selection. In The Psychobiology of Human Food Selection, pp. 205–224 [Barker, L. M., editor]. Chichester: Ellis Horwood.Google Scholar
Simpson, F. O. (1979). Salt and hypertension: a sceptical review of the evidence. Clinical Science 57, 463S–480S.CrossRefGoogle ScholarPubMed
Solms, J. & Hall, R. L. (1981). Criteria of Food Acceptance: How Man Chooses What He Eats. Zurich: Forster.Google Scholar
Stinebaugh, B. J., Vasquez, M. I. & Schloeder, F. X. (1975). Taste thresholds for salt in fasting patients. American Journal of Clinical Nutrition 28, 814–817.CrossRefGoogle ScholarPubMed
Thompson, D. A., Moskowitz, H. R. & Campbell, R. G. (1976). Effects of body weight and food intake on pleasantness ratings for a sweet stimulus. Journal of Applied Psychology 41, 77–83.Google ScholarPubMed
Tobian, L. (1979). The relationship of salt to hypertension. American Journal of Clinical Nutrition 32, 2739–2748.CrossRefGoogle ScholarPubMed
Tuorila, H. (1987). Selection of milks with varying fat contents and related overall liking, attitudes, norms and intentions. Appetite 8, 1–14.CrossRefGoogle ScholarPubMed
Williams, D. R. R. & Bingham, S. A. (1986). Sodium and potassium intakes in a representative population sample: Estimation from 24 h urine collections known to be complete in a Cambridgeshire village. British Journal of Nutrition 55, 13–22.CrossRefGoogle Scholar
Witherly, S. A., Pangborn, R. M. & Stern, J. S. (1980). Gustatory responses and eating duration of obese and lean adults. Appetite 1, 53–63.CrossRefGoogle Scholar
Wotman, S., Mandel, I. D., Thompson, R. H. & Laragh, J. H. (1967). Salivary electrolytes and salt taste thresholds in hypertension. Journal of Chronic Diseases 20, 833–840.CrossRefGoogle ScholarPubMed
Yensen, R. (1959). Some factors affecting taste sensitivity in man. II. Depletion of body salt. Quarterly Journal of Experimental Psychology 11, 230–238.CrossRefGoogle Scholar